TLE - 9

PREPARE
APPETIZERS
e d by: TR. AN GGE
Prepa r
 HISTORY OF APPETIZER

Athenians America and England

Introduced appetizer as a Used the term Appetizer
buffet in the
century B.C.
early third
APPETIZER in the 1860s
Appetizers are served
Serves sea urchins, cockles,
between the main course
sturgeon, and garlic as
appetizers and dessert as a
refresher

Romans In the 20th

th century
Aperitifs were introduced Appetizers include Used as a precursor to
and is classified as a anything from fish to meat, nuts the main course.
liquid appetizer that and chips.
typically contained
alcohol. They are often served before
dinner or at large family
lunches.
 MISE’ EN PLACE
 Mise’ En Place is a French
term which means “set in
place”
that is you have everything
ready to cook and in its
place.
You should be able to identify and prepare all the needed tools and equipment
as well as all the ingredients to make the preparation and cooking easily.
Butter curler – used
for making butter curls.

Cutting board – board

for cutting fruits and
vegetables
Kitchen shear – cutting
device for ingredients
like scissors

Potato Masher – designed to

press potato and cooked
vegetables
 Chiller- for keeping cold
food chilled for service

Oven – for baking and roasting

 EQUIPMENT USED IN
PREPARING APPETIZERS

Measuring Spoons
are used for measuring dry and
liquid ingredients in small
quantity.
DryMeasuringcups are used to
measure dry ingredients. They
come in various sizes and
volumes.

Liquid measuring cup is usually

transparent. It is smooth in the inside
with the graduation mark on the outside
to read. This is used for measuring liquid
ingredients like water and oil.
 Mixing bowls
containers with smooth, rounded
interior surfaces with no creases
to retain some mixture.

Wooden spoon is used for mixing ingredients. It

is made of wood in different sizes and different length of
the handle.
Mise’ En Place Bowls containers of different
sizes and shapes used in the preparation.
Cooking
range/stove

Strainer &
colander
Refrigerator
APPETIZER
 Appetizers are foods which stimulate the appetite,
through their attractive appearance, fragrance or
appealing flavor.
 It is a small piece or a portion of highly seasoned food,
usually served before a meal to induce and stimulate
one’s appetite. It gives appreciation to the food we eat.
 A good appetizer, whether hot or cold should be light and
served in small quantities, Fresh vegetable and salads,
fruits, or meat or even fish can be made into appetizers
Tell whether the appetizer is
being cooked or not.

WATERMELON
FETA SKEWERS
SPICY MINI BACON CHEESE BALLS
CHRISTMAS COLORED
CREAM CHEESE
CUCUMBER APPETIZER
MINI SAUSAGE TART
 PIGS IN
A BLANKET
 What is the difference between
Hot and Cold Appetizer?
 The literal difference between cold and hot
appetizers is their temperature.
 Cold appetizers are served in lower temperatures while
hot appetizers are literally served in higher temperatures.
As such, hot appetizers are most of the time soup-based,
made from bread, fried meats, and other sizzling foods.
Cocktails
 are usually juices of orange, pineapple, grapefruit or
tomatoes served with cold salad dressings.
 It may be in the form of a fruit or vegetable juice mixed with
little alcoholic beverage or seafood like shrimps, crabs, or
lobsters served with slightly seasoned sauce.
 2. Hors D’ Oeuvres
 refers to small portions of highly
seasoned foods.
 It is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish.
It is served on individual plate when
guests are seated. Sometimes this is
simply placed on a platter and passed
around.
 Hors d’oeuvres are served cold or hot.

“Or Dev”
3. Canapés
– bite-size open faced sandwiches consist of tiny portions
of food presented on bases of bread, toast, or pastry
easily handled and eaten.
3 Parts of Canapés
1. Base – holds the spread and garnish. Crackers and toasts are
firmer and give a pleasing texture and crispness to the canapé.
2. Spread - placed on top of the base so the garnish sticks to
it without falling off.

Three types of spreads

a) Flavored butter – made from softened butters with flavorings.

b)Flavored Cream Cheese -made from flavored butters, except

cream cheese is substituted for the butter. Mixture of cream and
butter can be used.

c)Meat or Fish salad spreads – made from finely chopped meat

or fish that are spreadable. Seasons should be checked
carefully to make the spread more stimulating to the appetite.
3. Garnish – any food item or combination of items placed
on top of the spread which usually gives color, design,
and texture or flavor accent to the canapé.

garnish

spread
base
4. Relishes/Crudités
 are pickled item which are raw, crisp vegetables such as julienne carrots
or celery sticks. Relishes are generally placed before the guest in a
slightly, deep, boat shape dish.
5. Petite Salads
are small portions of salads and usually display the characteristics found
in most salads.
6. Chips and Dips
 are popular accompaniments to potato chips, crackers, and raw vegetables.
 Proper consistency in the preparation is important for many dip. It must not be so
thick that it cannot be scooped up without breaking the chip or crackers, but it must
be thick enough to stick to the items used as dippers..
 7. Fresh Fruits and
Vegetables
 are the simplest appetizers. Fruits are good appetizers because they give
an attractive appearance, fragrance, appealing taste and delicious flavor.
8. Finger foods
are variety of appetizers wherein the only requirement
is that you keep everything small enough to be
picked up with the fingers and eaten with little mess.
Food Items Used to Decorate
Ca
A. napés pickles and relishes
Vegetables,
Radish Slices, Pickled Onions, Chutney, Parley Tomatoes,
Olives,
Pickles, Asparagus Tips, Cucumber Slices, Pimiento

B. Fish
Smoked Fish Smoked Salmon Shrimp Caviar Shrimp Tuna Flakes
Sardines Lobster / Chunks or slices

C. Meats
Guidelines for Assembling
Canapés
 Good mise en place is essential. In making canapés
especially for large functions, all bases, spreads and
garnishes must be prepared ahead of time so that final
assembly may go quickly and smoothly.
 Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and
garnishes dry out easily. After placing them in a tray,
cover them lightly with plastic and held for a short time
under refrigeration. Safe food handling and storage
must be observed.
 Select harmonious flavor combinations in spreads
and garnish such as:
A. Mustard and ham
B. Lemon butter and caviar
C. Pimiento cream cheese and sardines
D. Tuna salad and capers
E. Anchovy butter, hard cooked egg slice and olive
Mustard Ham
Ham Wrapped
Roasted Potatoes
with Smokey Honey
Mustard
Salty ham on
rye bread with
mustard sauce
 Lemon
Butter
Caviar
Canapes Wi
th Red

Caviar And
Lemon small sandwiches
with black caviar and
butter, a slice of
lemon and lettuce
 Pimiento cream
cheese

Sardines
 Sardines on Cre
am

Cheese Baguette
s
Smoked Salmon
& Cream
Cheese Crackers
 Tuna
Salad

Capers
Mediterranean
Tuna Salad
with capers
Anchovy
butter,
olives

Cooked sliced
eggs
Open face
Anchovy
and Shallot
Sandwiches
 Make sure that at least one of the ingredients is
spicy in flavor. A bland canapé has little value as an
appetizer.
 Use high quality ingredients. Leftovers can be used
for canapés, but they must be carefully handled and
stored to retain freshness.
 Keep it simple. Simple meat arrangements are more
attractive than extravagant one. Be sure that
canapés hold together and do not fall apart in the
customers hands.
 Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and
textures, so there is something for every taste.
 MISCELLANEOUS
HORS D ‘OEUVRES
These are variety of food both hot
and cold served as appetizers.
The serving is smaller in unit size
or portion size that can be eaten
with forks from small plates or
with fingers.
1. Antipasto
- Italian Appetizer. This includes the following:
a. Cured meats – Salami, prosciutto, bologna, boiled ham
 Salami
is a type of cured sausage consisting
of fermented and air-dried meat, typically
pork.

 Prosciutto is an Italian dry-cured ham that

is usually thinly sliced

 Bologna a large smoked, seasoned sausage

made of various meats, especially beef and pork.
and served uncooked
 b. Seafood items – Canned items like sardines,
anchovies, and tuna
c. Cheeses – d. Hard cooked e. Relishes – raw
provolone, egg and stuffed vegetables
mozzarella eggs

f. Mushrooms and other

vegetables
2. Bruschetta
 slice of Italian bread that is toasted, rubbed with
brushed garlic, and drizzled with olive oil, served
with toppings like canapés
3. Tapas
- a small food item intended to be eaten with wine or other
drinks usually in bars. They are served in a small portion
intended to be eaten immediately
4. Caviar
– salted roe, or eggs, of the sturgeon. Any product
labeled caviar must come from sturgeon. Roe from any
other fish must be labeled as such (white fish caviar)
 5. Amuse Bouche
(ah mews boosh) – a tiny appetizer or hors d’ oeuvres
offered to guest seated at their tables either before or after
they have ordered from the menu. It is an opportunity to
showcase an aspect of the chef’s cooking style and talent
and to welcome the guest.
For Asynchronous
Learning, answer the
short quiz entitled
“Detect and Write“
(Genyo)